This is a recipe I found on the Food Network website a little while back. This is actually a Giada De Laurentiis recipe and I’ve attached the link below. At the time I started making these we had two family dogs. Two amazing, smart and beautiful Siberian Huskies. One all white and the other tri-color and both were getting on in years. Our white husky, Timber, was actually a very picky eater and many a dog-treat, homemade or otherwise, went ignored by him. However after making these treat I found both of my dogs loved them – even Timber! And with as finicky as he was, if Timber ate them they had to have been good! Unfortunately Timber passed away at the age of 14 last May. I still continued to make these treats for my baby girl Noel and I also make them to send to my son’s dogs (my grand-puppies!) they enjoy them as well! I thought I’d post this today because sadly at close to 16 years old Noel has now also passed. I console myself knowing that she’s no longer in pain and believing she is again running around with her good friend Timber.
Frito Corn Salad
2 cups whole wheat flour, plus more for dusting
1/2 cup old-fashioned oats
1 tablespoon baking powder
1 cup chicken broth
1 cup creamy peanut butter
1/4 cup grated Parmesan
Preheat oven to 375 degrees. Spray baking sheet with cooking spray or line with parchment paper or baking mat.
In large bowl combine the flour, oats and baking powder. Stir in the broth and peanut butter until the mixture forms a crumbly dough. Press the dough together to form a ball.
On a lightly floured surface, knead the dough for 30 seconds until smooth. Roll dough until about 1/2 inch thickness. Use cookie cutters of desired shapes to cut “cookies” and place on prepared baking sheet. Scraps of dough can be reshaped into a ball and re-rolled.
Sprinkle “cookies” with Parmesan.
Bake until light golden, 20 minutes. Transfer to wire rack and cool completely. Store in an airtight container for up to 1 week.